Pumpkin-Butterscotch Gingerbread Trifle Recipe
Pumpkin-Butterscotch Gingerbread Trifle Recipe photo by Taste of Home

Pumpkin-Butterscotch Gingerbread Trifle Recipe

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There's more to pumpkin than pie, as this impressive trifle proves. It looks so elegant with alternating layers of gingerbread cake and pumpkin/butterscotch pudding. Try making it ahead of time for a fuss-free dessert when you're planning to entertain guests. —Lyla Lehenbauer, New London, Missouri
TOTAL TIME: Prep: 40 min. Bake: 35 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 40 min. Bake: 35 min. + cooling
MAKES: 18 servings


  • 1 package (14-1/2 ounces) gingerbread cake/cookie mix
  • 1-1/4 cups water
  • 1 large egg
  • 4 cups cold fat-free milk
  • 4 packages (1 ounce each) sugar-free instant butterscotch pudding mix
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed

Nutritional Facts

3/4 cup: 194 calories, 6g fat (3g saturated fat), 13mg cholesterol, 451mg sodium, 31g carbohydrate (0g sugars, 1g fiber), 4g protein Diabetic Exchanges:2 starch, 1 fat


  1. Preheat oven to 350°. Combine cake mix, water and egg; beat on low speed 30 seconds. Increase speed to medium; beat 2 minutes. Pour into an ungreased 8-in. square pan.
  2. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before removing from pan to a wire rack. When completely cooled, crumble cake, reserving 1/4 cup crumbs.
  3. Meanwhile, whisk milk and pudding mixes until thickened, about 2 minutes. Stir in pumpkin and spices until well blended.
  4. In a trifle bowl or 3-1/2-qt. glass serving bowl, layer one-fourth of the cake crumbs, half of the pumpkin mixture, one-fourth of the cake crumbs and half of the whipped topping. Repeat layers. Top with reserved cake crumbs. Serve immediately or refrigerate. Yield: 18 servings.
Originally published as Pumpkin Trifle in Light & Tasty October/November 2002, p33

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Reviewed Apr. 10, 2016

"A new family favorite!"

Reviewed Dec. 22, 2015

"I've been making this trifle for 15 yrs at Christmas. It's a family favourite. The only difference between mine and the recipe above is, I use spice cake instead of the gingerbread. It tastes terrific."

Reviewed Nov. 26, 2015

"I have made this several times and each time I never have left overs! I love how it is a fresh take on the pumpkin flavor. :-)"

Reviewed Dec. 11, 2014

"This was a great crowd-pleaser. It looks so nice before you dig into it! Flavors go well together. The fat-free versions of pudding are in the smaller sizes. As others said, use two boxes of the regular size pudding and you'll be fine."

Reviewed Oct. 17, 2014

"I have made this many times and have asked for the recipe every time I make it. I have read a person can't find the gingerbread mix, just saying I have seen it at Walmart. As for the problem of pudding box size...I just used 2 small boxes of vanilla pudding and 1 small box of the butterscotch."

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